| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Low fat, Muffins |
18 |
Servings |
INGREDIENTS
| 2 |
c |
All-Purpose Flour |
| 1 1/2 |
c |
Wheat Bran |
| 3/4 |
c |
Whole Wheat Flour |
| 3/4 |
c |
Brown Sugar |
| 4 |
ts |
Baking Powder |
| 2 |
ts |
Baking Soda |
| 1/2 |
c |
Molasses |
| 1/4 |
c |
Vegetable Oil |
| 1 |
|
Egg; Or 2 Egg Whites |
| 2 |
c |
Buttermilk; Or Plain Low-Fat Yogurt |
| 1 1/2 |
c |
Blueberries; Fresh Or Frozen |
INSTRUCTIONS
Preheat oven to 375F/190C. 1. In bowl, combine all-purpose flour, wheat
bran, whole wheat flour, brown sugar, baking powder and baking soda. Mix
together well.
2. In large bowl, combine molasses, oil, egg, and buttermilk or yogurt.
Blend well.
3. Add dry ingredients to large bowl and stir into wet ingredients just
until moistened. Quickly stir in berries.
4. Spoon batter into 18 large non-stick, lightly oiled or paper-lined
muffin cups. Bake in preheated 375F/190C oven for 25 minutes.
Makes 18 large muffins
NOTES : If using frozen blueberries, add them to the batter while they are
still frozen. Wheat bran is insoluble fibre.
Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 246
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 26,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”